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Masala Lentil Salad with Cumin Roasted Carrots

Gena Hamshaw
Reprinted with permission from Power Plates: 100 Nutritionally Balanced, One-Dish Vegan Meals by Gena Hamshaw.
Course Salad
Servings 4 servings

Ingredients
  

SALAD

  • 1 1 ⁄2 pounds 680 g carrots, peeled and sliced into 1⁄2-inch (1.3-cm) rounds
  • 2 tablespoons neutral vegetable oil
  • 1 tablespoon maple syrup
  • 1 1 ⁄2 teaspoons ground cumin
  • Coarse salt and freshly ground black pepper
  • 1 cup 200 g dried beluga or French green lentils, or 2 (15-oz, or 425-g) cans lentils, drained and rinsed
  • 1 ⁄2 red onion finely chopped
  • 2 cups 60 g firmly packed baby arugula, mizuna, or baby kale
  • 1 ⁄3 cup 13 g chopped fresh mint leaves

DRESSING

  • 3 tablespoons olive oil
  • 1 clove garlic pressed or finely grated
  • 1 teaspoon minced or finely grated ginger
  • 1 teaspoon garam masala
  • 2 tablespoons apple cider vinegar
  • 1 ⁄2 teaspoon salt
  • Freshly ground black pepper

OPTIONAL TOPPINGS

  • Pomegranate molasses; toasted pumpkin seeds sunflower seeds, or pine nuts

Instructions
 

  • To make the salad, preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper. Put the carrots in a large bowl. Drizzle with the oil and maple syrup, sprinkle with the cumin, and toss until evenly coated. Transfer to the lined baking sheet, spreading them in a single layer (you may need a second baking sheet). Season generously with coarse salt and pepper. Bake for about 40 minutes, until the carrots are fork-tender and browning.
  • Meanwhile, cook the lentils as directed on page 15. Drain, rinse under cold running water, then let drain completely. (If you’re using canned lentils, you can skip this step.)
  • Put the carrots and lentils in a large bowl and let cool for 10 minutes. Add the onion, arugula, and mint.
  • To make the dressing, combine all the ingredients in a small bowl or measuring cup and whisk until evenly combined.
  • Pour the dressing over the salad and toss gently until evenly combined. Taste and adjust the seasonings if desired. Drizzle with about 1 tablespoon pomegranate molasses, and offer the toasted seeds on the side.
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